We are delighted to announce a number of the Lexington Catering team will be competing at the International Salon Culinary, the UK’s largest and most prestigious chef competition programme, at Hotelympia this week.
The competition has four main categories – Salon Display, Live Theatre, Skills Theatre and La Parade des Chefs – which will showcase the terrific skills and talent within our industry. There will be over 100 different competitions taking place over the four days of the show.
Jack Shaw, Sous Chef at Lexington Catering, has 30 minutes to create a main course dish for two covers taken from a 7/8 bone French trimmed rack of lamb which can be cooked as either a full rack, cutlets or as a loin. Suitable garnish will need to be served with the protein element of the dish.
Louise Roberts, Chef de Partie, has 30 minutes to prepare cook and present two portions of a seafood dish to competitor’s choice using sustainable seafood. She will need to match the dish with a British table wine.
Our fabulous chefs, Tony Stuart and James Garred, will compete as a pair and battle it out to become Tilda Chef Team of the Year. They will be given 45 minutes to prepare, cook and present four portions of a main course dish and dessert using Tilda’s speciality rice as the base ingredient in both recipes. Teams can choose between Tilda Basmati & Wild or Fragrant Jasmine for the main course and Arborio for the dessert.
Emily Orton, former Lex School of Talent Apprentice, is taking part in this challenge. She will need to prepare a starter and main course to fit a mainstream pub menu.
Maxwell Leslie, Head Chef at Lexington Catering, will have 30 minutes to produce two plated portions of a goats cheese based starter, using the sponsors cheese served either hot or cold. Judges will be looking for originality in the use of the cheese which should make up at least 50% of the dish. A balance of flavours and tastes with a good level of skills shown will also be looked for.
Tamsin Roberts, Senior Sous Chef, and Tom Bradley will be competing in this challenge. They will have 30 minutes to produce two plated portions of a hot starter or main course using any of the Quorn brand products. Judges will be looking for a balance of flavours and tastes and level of skills used in the competition.
Lexington Catering’s Matt Jaynes, Stuart Tarff and Jordan Thomas, will be expected to produce four portions of a three course meal to include a vegan starter, venison main course and dessert designed around a twist on a British Classic.
Gaia Tomasi will create two portions of contemporary sweet or savoury pasta dish.
Rob Kirby, Chef Director at Lexington says, “It’s wonderful to see so many of our team competing. They have worked really hard, sacrificing a huge amount of their own time to prepare for the competition. A huge thank you to the team and Danny Leung, Head Chef at Lexington, who has supported the team.”